Creamy Berkswell Rigatoni

Serves 2


200g Rigatoni or Paccheri

3 cloves of garlic, finely chopped

1 shallot, finely chopped

1 courgette, peeled into ribbons

1 bunch of chives, finely chopped

1 bunch of parsley, finely choped

1 lemon

50-100g of Cavolo Nero, chopped

100ml chicken stock

A glug of white wine

150g crème fraiche

50g Berkswell Cheese, grated



Put a large saucepan of water on a high heat to boil, add a sprinkle of salt and add the pasta, cook for approx. 12 mins or as per instructions until cooked

When cooked, set aside, drain and drizzle with oil to avoid sticking, reserve a ladleful of pasta water for the sauce

Add a glug of olive oil to a large frying pan on medium heat. When hot, add the courgette, Cavolo Nero and half the garlic, season with salt, pepper and chilli flakes (optional)

Either use another pan or remove the greens from the pan and cover to keep warm

Put the pan on medium heat and add a splash of oil, fry the shallot and the other half of garlic.

Season with salt, pepper and chilli flakes, cook until softened, stir occasionally

Add the chicken stock and the reserved ladleful of pasta water

Stir everything together, simmer for a couple of minutes until reduced by half

Stir in the crème fraiche, season again if you wish with pepper and chili flakes

Cook until hot then add the herbs and ¾ of the cheese

Add a pinch of lemon zest and the juice of 1 lemon

Add the pasta to the sauce and half the greens, stir through until everything is coated with sauce

Serve in pasta bowls, top with the remaining greens and grated Berkswell Cheese

Season for a final time with black pepper and chilli flakes!